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This paper aims to examine and compare the export performance and competitiveness of Indian and Chinese textile and clothing industry in post-multifibre arrangement (MFA) era.

Balassa’s revealed comparative advantage Index is used to assess the competitiveness of Indian and Chinese textile and clothing exports.

The results indicate that China’s textiles and garments sector holds a greater proportion of the global market compared with India. India has a robust comparative advantage in silk, carpets and cotton post-MFA. Vegetable textile fibers, paper yarn and woven fabrics of paper yarn are also competitive. China had a strong comparative advantage in silk and fabrics; special woven fabrics, tafted textile fabrics, lace, tapestries, trimmings and embroidery in 2005. China also recorded comparative advantage in silk, man-made filaments: strip and the like of man-made textile materials, fabrics; special woven fabrics, tafted textile fabrics, lace, tapestries, trimmings and embroidery and fabrics; knitted or crocheted in 2021.

This study’s results and recommendations could assist the Indian and Chinese Governments develop policies to upgrade their garment industries.

Though vast literature reviews are available for textile and apparel export performance in India and China separately, there are few studies on comparisons. This study is a significant attempt to evaluate India and China’s competitiveness in the global market.

The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.

Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes.

There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation.

Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.

Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.

Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.

Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.

Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Eri silk fiber has superior thermal insulation behavior, better softness than cotton fiber. However, Eri silk’s use in the commercial arena has not yet taken off. The purpose of the study is to explore the comfort properties of the fabric, which enhances the commercial acceptance of Eri silk clothing.

In this investigation, three different single knit Eri silk structures were produced with different loop lengths and yarn counts to analyze the influence of process variables on low-stress mechanical properties. To execute the research work, Eri silk spun yarn of three different linear densities (15 tex, 20 tex, 25 tex) were chosen. Three different knitted structures were produced, such as single jersey, popcorn and cellular blister, and two different loop lengths were also selected.

The cellular blister structure has shown appreciable low-stress properties next highest position was attained by the popcorn structure. Yarn fineness and loop length were significant with most of the low-stress properties.

The findings of this research will contribute to a greater awareness of Eri silk knitted fabric and its process parameters in relation to its commercial utility.

This study was conducted to explore the influence of knit structure, loop length and yarn count on the low-stress properties of Eri silk-based thermal clothing.

Eri is a short-stapled fibre that possesses an excellent soft feel and warmness to the wearer. Investigation of thermal comfort and moisture properties of Eri silk fabric provides the enhanced commercial scope for Eri silk-based clothing.

To examine the impact of process factors on thermal and moisture properties, three different single knit Eri silk structures were made, each with a different loop length and yarn count. Three different linear densities of Eri silk spun yarn (15, 20 and 25 tex) were selected. Three distinct knitted constructions, including plain jersey, popcorn and cellular blister, were created, along with two different loop lengths.

The novel cellular blister structure has shown appreciable thermal comfort properties than the other two structures. Yarn fineness and loop length were significant with most of the thermal comfort properties.

In recent times the Eri silk production is completely domesticated, so the new demand can easily be met by the producers. This research will create a new scope for Eri silk fibres in sportswear and leisure wear.

This study was conducted to explore the influence of knit structure, loop length and yarn count on the thermal comfort properties of the clothing.

Among the various global options for self-employment, venturing into the micro-enterprise sector has been recognized as an important way for employment generation and poverty alleviation in many developing/emerging economies. In this context, women-owned businesses at the grassroots play a vital role in developing countries like India far beyond contributing to job creation and economic growth. The informal sector is a sizeable and expanding feature of the contemporary global economy.

However, the informal economy operates at the cusp of the institutional framework, which makes them susceptible to many risks like lack of formal financing options, legal aid or increasing margin through access to formal markets. Non-Profit Development Agencies (NPDAs) have emerged as a viable and essential middle ground support in promoting women entrepreneurship in their capacity to contribute beyond governmental institutions.

The study adopted an inductive qualitative option through a case study design to explore the approaches adopted by NPDAs in promoting micro-entrepreneurship among women at the base of the pyramid (BoP) in the urban informal sector in India. The findings suggest that the NPDAs created an impact through the services, which translated into monetary earnings for the entrepreneurs. They could make financial contributions to their families, which boosted their self-confidence and overall personality. The findings also indicate positive changes like increased self-confidence, self-dependence, and inner strength as reported by the entrepreneurs.

This interdisciplinary investigation examines the topics of organizational climate and subcultures, which have received scant attention in the supply chain literature, highlighting the potential importance of these social dynamics to supply chain management phenomena.

The authors use a single-organization revelatory case study design, qualitatively analyzing coded interviews and observations of participants.

The authors’ findings indicate that a firm's organizational climate can contribute to the formation and strengthening of a subculture and that the subculture may desire to insert their own values and norms concerning supply chain management which could run counter to those of the overall company.

The authors theorize about the conditions under which strong subcultures emerge and that they may exert outsized influence on the way a company approaches supply chain management activities. Accounting for such influence may unearth important social dynamics occurring within supply chain phenomena that will better help researchers understand behavior and outcomes within that phenomenon.

Managers should be aware of the potential for subgroups to form strong subcultures and that subcultures may influence the way supply chain activities are performed. Climate dynamics can also affect employee perceptions and behaviors, and managers should monitor these dynamics and adapt their policies and messaging accordingly.

This study examines a phenomenon that has previously been underexamined in the supply chain management literature–the influence of culture and climate on subcultures and their subcultures' subsequent impact on how companies perform supply chain management activities.